The miso glaze is a great complement to the sweetness of a ripe summer tomato. One tomato half with corn-scallion salad makes a side dish; two halves make a light meal.
There will be vinaigrette left over; it can be covered and refrigerated for 3 days.
Because this is a recipe from chef Nora Pouillon of Restaurant Nora, the ingredients should be organic and/or locally produced.
Servings: 4 - 8
- For the tomatoes
- 4 medium tomatoes, cut in half horizontally, bottoms trimmed so the tomato halves sit evenly
- 2 tablespoons white miso
- 2 tablespoons sake or dry vermouth
- 2 tablespoons mirin or sweet sherry
- For the vinaigrette
- 1 bunch cilantro, stems and roots included, washed and dried, then coarsely chopped
- 1 1/2-inch piece ginger root, peeled and cut crosswise into thin slices
- 1/4 cup water
- 1 tablespoon unseasoned rice wine vinegar
- 1/2 teaspoon sea salt
- 1/2 cup sunflower or vegetable oil
- For the salad
- Kernels from 2 ears of cooked, steamed or grilled corn
- 4 scallions, white and light-green parts, cut crosswise into thin slices
For the tomatoes: Position the top oven rack 4 to 5 inches from the broiler element; preheat the broiler. Place the tomatoes, cut side up, in a large, shallow roasting pan or on a rimmed baking sheet lined with aluminum foil.
Combine the miso, sake or vermouth and the mirin or sweet sherry in a liquid measuring cup to form the glaze. Pour over the tomatoes, spreading equal amounts of the glaze on each one. Broil for 2 to 3 minutes, or until bubbling and caramelized (with a few dark spots).
While the tomatoes are in the oven, make the vinaigrette: Combine the cilantro, ginger, water, rice wine vinegar, salt and oil in a blender; puree to form a smooth, bright-green vinaigrette. Taste and adjust seasoning as needed; transfer to a squeeze bottle or a cup with a pour spout.
For the salad: Combine the corn and scallions in a bowl; add a tablespoon or two of the vinaigrette and mix well.
To assemble: Arrange the miso-glazed tomato halves on a platter with the corn salad in the middle or alongside; drizzle the vinaigrette on the platter or on the tomatoes. Serve immediately.
From chef Nora Pouillon of Restaurant Nora.
Tested by Bonnie S. Benwick.
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